Ingredients

The following ingredients have 4 Servings
  • 6 Eggs
  • 4 tablespoons Milk
  • 1 Bell Pepper (chopped)
  • 1/4 cup Sliced Mushrooms
  • 1/2 teaspoon Minced Garlic {or 1 clove (minced})
  • 1/2 cup Cheddar Cheese (shredded {I use sharp cheddar})
  • 1/2 cup Diced Cooked Ham (or 4 Sausage Links, cooked and chopped)
  • 2 tbsp. Butter
  • 2 tbsp. Canola Oil
  • Optional: 2 Green Onions (chopped)
  • Optional: Salt and Pepper (to taste)
  • Optional: Sour Cream and/or Salsa for topping

Instruction

  • Prepare fillings for omelette so they’re ready and warm.
  • Sautée Mushrooms, Peppers and Garlic in Canola Oil until soft, then turn heat down to low to keep warm.
  • In medium bowl, combine Eggs and Milk, and whisk until pale yellow and light & fluffy.
  • Add 1 tbsp. Butter to 10″ non-stick skillet, and heat over Med-High heat.
  • Once skillet is hot, pour in half of the egg mixture, and immediately turn heat to Low.
  • Now, the secret to cooking an Omelette is to not rush it… just give it time. As omelette begins to set, lift an edge of the omelette with a spatula and tilt skillet so the runny portion can run underneath and begin to set. Repeat on opposite side.
  • Once omelette has set, place half of the cheese on half of the omelette {the half closest to skillet’s handle}
  • Add half of the sautéed veggies and half of the meat on top of cheese.
  • Then tilt skillet away from you over a plate, and allow Omelette to slide out.
  • Carefully fold over remaining half of Omelette with spatula, and gently slide onto plate.
  • Then repeat the steps above starting with the egg mixture to create your second omelette.
  • Optional: Top with Sour Cream, Green Onions, and/or Salsa, and ENJOY!